Dry curing

From Conservapedia
This is the current revision of Dry curing as edited by DavidB4-bot (Talk | contribs) at 22:19, 23 June 2016. This URL is a permanent link to this version of this page.

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Dry curing is the process used to make country hams and prosciutto. Fresh meat is rubbed with a dry cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% - usually 20 to 25%; this results in a more concentrated ham flavor.

See also